Easy Date and Walnut Cake
This is a great recipe for a date and walnut loaf. I have made this cake over and over again and it never fails. Even if I haven't been concentrating and I have left something out this cake still tastes delicious. It is nice and moist and lasts for several days - although in my house it doesn't get the chance to! It is a deliciously rich and very filling cake - wonderful with morning coffee or an afternoon cuppa. I like to think it has health benefits too - after all walnuts are a great source of omega 3 essential fatty acids as well as manganese, copper and magnesium. And dates are an excellent source of fibre.
So go ahead and give it a go!
100g (3 1/4 oz) pitted dates
100 g (3 1/4 oz) unsalted butter
100g (3 1/4 oz) soft brown sugar
2 eggs (lightly beaten)
2 teaspoons honey, golden syrup or treacle
100g (3 1/4 oz) plain flour
1 teaspoon baking powder
good pinch of cinnamon
100g (3 1/4 oz) chopped walnuts
100g (3 1/4 oz) raisins
- Soak the dates in a bowl of 100ml boiling water while you get the cake ready.
- Turn on oven to 180 C (350 F).
- Grease a loaf tin (21 x 11 x 6.5 cm - or similar size)
- Line loaf tin with baking paper
- Cream sugar and butter together well. Slowly add egg and then honey or syrup.
- Sift flour, baking powder and cinnamon together and then gently fold into the butter/egg mixture.
- Finally fold in the walnuts, raisins and drained but moist dates.
- Dollop mixture into tin, smooth out and bake for about 50 mins until skewer comes out clean. I normally turn the oven down to about 160 C after 15 minutes.
- Turn out and cool on a rack.